MINI CRAB CAKES

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Thrill the party crowd with these Mini Crab Cakes in your appetizer lineup. Making Mini Crab Cakes is a whole lot easier than you might think when you use ingredients like STOVE TOP Stuffing, canned crab meat, celery and green onions!

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 20 servings, 2 mini crab cakes and about 1 tsp. sauce each

Number Of Ingredients 10

2 eggs
1-1/2 cups water
1/3 cup butter, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cans (6 oz. each) crabmeat, drained, flaked
1 stalk celery, finely chopped
4 green onions, sliced
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup apricot preserves
1 tsp. Sriracha sauce (hot chili sauce)

Steps:

  • Heat oven to 400ºF.
  • Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.
  • Drop heaping tablespoonfuls of crab mixture, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)
  • Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
  • Serve crab cakes with sauce.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 36 g

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